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Braised Pork

Mexican.Chef's picture
Ingredients
  Bone in pork shoulder/Bone in pork butt 1
  Regular-strength chicken broth 4 Cup (64 tbs)
  Onion 1 Large, quartered
  Coriander seeds 1 Tablespoon
  Cumin seeds 1 Tablespoon
  Dry oregano leaves 1 Teaspoon
  Canned chipotle chiles in adobo sauce 3
  Bay leaves 2
Directions

Place pork, broth, onion, coriander, cumin, oreg-ano, chiles, if desired, and bay leaves in a 5- to 6-quart pan.
Add enough water just to cover meat.
Cover pan and bring to a boil; reduce heat and simmer until meat pulls apart easily with a fork (3 to 4 hours).
Lift out meat (reserve broth for other uses, if desired).
Discard fat.
Place pork in a large roasting pan and bake, uncovered, in a 450° oven until sizzling and browned (about 20 minutes).
Pull off chunks of meat and shred with 2 forks, discarding fat.

Recipe Summary

Cuisine: 
Mexican
Method: 
Baked
Ingredient: 
Pork

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